Photo: David Frenkiel
Roughly chop the bananas and add to a blender along with the flesh of the avocado, hazelnut butter, cacao powder, almond milk and a pinch of sea salt. Blend on a high speed until completely smooth.
Divide the blueberries between two medium-sized glasses or put them in a large glass bottle. Muddle them slightly with the back of a spoon to release some of their juices.
Pour the nut smoothie on top of the muddled blueberries, then finish with a sprinkling of the nuts to serve.
Green Kitchen Smoothies by David Frenkiel and Luise Vindahl (Hardie Grant, £15)